Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cook until translucent.
- Add chicken breasts or thighs, cook until browned.
- Pour in chicken broth, diced tomatoes, black beans, and corn.
- Stir in taco seasoning and season with salt and pepper.
- Simmer for 20-25 minutes until flavors meld and chicken is cooked through.
- Remove chicken, shred, and return to the soup. Serve hot with your favorite toppings.
Notes
- You can substitute the chicken with ground beef or turkey for variation.
- Top with shredded cheese, sour cream, avocado, or fresh cilantro for extra flavor.
- Best enjoyed with tortilla chips or warm bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 55mg